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SPAULDING CONVENIENT FOOD

3301 W EVERGREEN AVE, CHICAGO, IL 60651 · Grocery Store

Inspection summary

SPAULDING CONVENIENT FOOD has been inspected 4 times by Chicago Department of Public Health since January 11, 2018. The most recent inspection, on June 24, 2021, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on May 10, 2019. For example: CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on May 10, 2019. For example: NON-FOOD/FOOD CONTACT SURFACES CLEAN

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on April 30, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on April 30, 2019. For example: PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on April 30, 2019. For example: INSECTS, RODENTS, & ANIMALS NOT PRESENT

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    4 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • Violation Codes: 2-102.14(N) Inspector Comments: ** PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • Inspector Comments: ** PREMISES HAS NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOOD. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN AND SANITIZE ALL SHELVING INSIDE THE WALK IN COOLER TO REMOVE BLACK SUBSTANCE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • Violation Codes: 6-501.11 Inspector Comments: NOTED HOLES AND OPENINGS INTO THE WALLS AND FLOORS. MUST SEAL TO PREVENT FURTHER ENTRY POINTS FOR PESTS. NOTED WATER STAINED AND DAMAGED CEILING TILES THROUGH OUT. MUST REPLACE AND MAINTAIN. Violation Codes: 6-501.13 Inspector Comments: FLOORS NEED DETAIL CLEANING AND REPAIRING THROUGH OUT PREMISES. MUST MAINTAIN FLOORS SMOOTH AND EASILY CLEANABLE. Violation Codes: 6-501.114 Inspector Comments: MUST ORGANIZE STOCK IN THE REAR 6" OF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING ANS PEST MONITORING. NO POP CRATES.
  3. Canvass

    10 infractions

    • 3. MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING
      • ** PREMISES HAS NO EMPLOYEE HEALTH POLICY. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-010.
    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • ** PREMISES HAS NO CLEAN UP PROCEDURES OR SUPPLIES. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 25. CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD
      • ** PREMISES HAS NO CONSUMER ADVISORY FOR RAW OR UNDERCOOKED FOOD. INSTRUCTED MANAGER TO COMPLY WITH THE NEW CODES OR CITATIONS WILL FOLLOW. PRIORITY FOUNDATION VIOLATION #7-38-005.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • OBSERVED THE 3-DOOR COOLER WHICH HOLD TCS FOODS AT INTERNAL AMBIENT TEMPERATURE OF 58.6F. MANAGER REMOVED TCS FOODS TO ANOTHER COOLER. FOOD TEMPS WERE ADEQUATE. COOLER TAGGED/HELD FOR INSPECTION. INSTRUCTED MANAGER NOT TO USE COOLER UNTIL IT CAN PROPERLY HOLD AND MAINTAIN 41F OR BELOW. PRIORITY CITATION ISSUED #7-38-005.
    • 38. INSECTS, RODENTS, & ANIMALS NOT PRESENT
      • OBSERVED 40 MICE DROPPINGS SCATTERED INSIDE CHIP BOXES AND ON SHELVING IN THE DISPLAY AREA. NOTED 15 MICE DROPPINGS ON THE FLOOR AND SHELVING IN THE REAR STORAGE AREA. INSTRUCTED TO CALL PC FOR SERVICE AND DETAIL CLEAN AFFECTED AREAS. PRIORITY FOUNDATION CITATION #7-38-020(A).
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • NOTED DROPPINGS UNDERNEATH CHIP SHELVING. INSTRUCTED MANAGER TO REMOVE KICK PLATES TO MONITOR AND CLEAN BETTER.
    • 49. NON-FOOD/FOOD CONTACT SURFACES CLEAN
      • MUST DETAIL CLEAN AND SANITIZE ALL SHELVING INSIDE THE WALK IN COOLER TO REMOVE BLACK SUBSTANCE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • NOTED HOLES AND OPENINGS INTO THE WALLS AND FLOORS. MUST SEAL TO PREVENT FURTHER ENTRY POINTS FOR PESTS.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • FLOORS NEED DETAIL CLEANING AND REPAIRING THROUGH OUT PREMISES. MUST MAINTAIN FLOORS SMOOTH AND EASILY CLEANABLE.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • MUST ORGANIZE STOCK IN THE REAR 6" OF THE FLOOR AND AWAY FROM THE WALL FOR CLEANING ANS PEST MONITORING. NO POP CRATES.
  4. License

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED RAW WOOD SHELVING WHERE SODA IS STORED AT FIRST FLOOR.INSTRUCTED MANAGEMENT TO SEAL OR PAINT RAW WOOD SO AS TO HAVE A SMOOTH EASILY CLEANABLE FINISH. OBSERVED WORN OUT GASKET AT CHEST FREEZERAT FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REPLACE WORN OUT GASKET.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • OBSERVED WINDOWS AT 10 DOOR REACH IN WALK IN COOLER CLOUDY.INSTRUCTED MANAGEMENT TO CLEAN WINDOWS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS IN BASEMENT VERY DIRTY.INSTRUCTED MANAGEMENT TO CLEAN FLOORS IN BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING PANELS STAINED THROUGHOUT STORE AND FOOD PREP AREA.INSTRUCTED MANAGEMENT TO REPLACE CEILING TILES.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED LIGHT SHIELDS AND LIGHTS BURNT OUT OVER FOOD PREP AREA AND THROUGHOUT STORE.INSTRUCTED MANAGEMENT TO REPLACE LIGHT BULBS AND SHIELDS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED CLUTTER IN THE BASEMENT(STORE FIXTURES).INSTRUCTED MANAGEMENT TO REMOVE CLUTTER TO PREVENT PEST HARBORAGE.

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